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Cherry-Streusel Coffee Cake

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This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

  • Yield: Makes one 9-inch tube cake
cherry streusel coffee cake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2007

Ingredients

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

  2. With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.

  3. Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.

  4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.

  5. Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

Reviews Add a comment

  • effulgent7
    1 JAN, 2014
    Thought this was OK. the sour cherry taste didn't really come through as I was hoping. It was a sweet, moist cake that tasted great. Definitely watch the video as she gives some tips that are not in the recipe. I did sub sour milk+butter for the sour cream because I didn't have any! and I also used almost 2 cups of cherries.
    Reply
  • dix72
    17 JAN, 2011
    +have+made+this+cake+twice.++Both+tiimes+with+excellent+results.++The+only+substitute+I+made+is+the+cherries.++I+can+not+locate+sour+cherries+so+substituted+with+frozen%2C+darkened%2C+sweet+cherries%2C+thawed+and+wee+drained.++They+work+perfectly+and+are+not+too+sweet.+As+for+the+topping%2C+I+recommend+letting+the+cake+cool+completely+%28as+tempting+as+it+is+ti+dig+right+in%29+as+directed.++The+glaze+is+simple+to+make+and+the+finished+product+will+look+just+like+the+picture+if+it%27s+glazed+when+cool.+
    Reply
  • MS11767070
    25 DEC, 2010
    I have been making a similar fresh Blueberry Buckle for many years and in my anticipation to serve it to my family, drizzles the glaze on while the cake was still a bit too warm! It just melts into the streusel and becomes clear, which still tastes delicious, however, changes it's appearance. Allow the cake to become almost cool and it will be as "pretty as a picture"!
    Reply
  • fraumitmotorrad
    29 NOV, 2010
    Also-- My glaze, once drizzled on the cake, didn't look like the picture; it sort of disappeared. But it tasted wonderful, so that really didn't matter!
    Reply
  • fraumitmotorrad
    29 NOV, 2010
    I've had this recipe printed out for several years but had never made and am SO glad I finally did! It really was a crowd pleaser. There were no frozen sour cherries in grocery stores in my area, but I found canned tart cherries and used those. The can contained slightly more than one cup. Next time I might use them all, just stacked on top of one another, but this first time I used the amount specified and halved the rest and tossed them in a fruit salad.
    Reply
  • junodog
    17 AUG, 2010
    This cake is great...I make it for clients of my catering business. It's very adaptable to variation of dried fruit, etc. You can never go wrong with Martha's recipes!
    Reply